Caprese Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Cut tomatoes into thick 1/2-inch to 3/4-inch slices. Arrange slices on a large serving platter in a single layer or slightly overlapping.

Slice mozzarella

Drain mozzarella if packed in brine and gently pat with paper towel. Slice into thick rounds about the same thickness as the tomato slices. Place a slice of mozzarella on top of each tomato slice (or alternate tomato-mozzarella-tomato for a stacked presentation).

Add basil and season

Tuck whole basil leaves between or on top of the tomato and mozzarella slices so each stack has a few leaves. Drizzle the extra-virgin olive oil evenly over the arranged slices. Sprinkle sea salt and freshly ground black pepper evenly over the salad.

Make a quick balsamic reduction: in a small saucepan combine the balsamic vinegar, sugar (or honey) and 1 tablespoon of water. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Continue to simmer gently for 4–6 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from heat and let cool for a few minutes; it will thicken further as it cools.

Using a spoon or a small squeeze bottle, drizzle the warm-but-not-hot balsamic reduction over the plated tomatoes and mozzarella in a thin, even stream. Avoid over-saturating—aim for decorative ribbons of glaze.

Scatter microgreens or baby arugula modestly around the platter if using. Finish with a light sprinkle of cracked pink peppercorns or toasted pine nuts for texture and visual appeal.

Serve immediately at room temperature so the mozzarella is soft and tomatoes have full flavor. Leftovers: store components separately (mozzarella and tomatoes) in airtight containers for up to 24 hours; add basil and drizzle just before serving.